Looks yummy,having a wife like yours sure help over your hobby.Happy for you and you move easier hehe
This is the best chili I have ever made.
Special ingredients:
-Smoked chuck roast (you can still see the bark if you look close)
-Smoked ground beef “meat loaf” crumbled into the base
-Chili base is a 3 bean mix, with a can of enchilada sauce as the “broth” that was slow cooked for 8 hours, added the smoked meat, and cooked for one more hour
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This is kind of a @Brant_Drake question, but not exclusively.
Are there any good books that teach preparation and cooking on an ingredient-by-ingredient basis?
Like here’s the thing, here’s how what you look for when buying it, here’s how you prepare it, here’s the main basic cooking methods that work best with it (and the ones that don’t).
Larousse Gastronomique kind of goes in that direction, but it’s obviously heavily biased to French recipes and techniques. I’ve seen a few vegetable books across the years too.
At the moment I’m looking for something specifically for various fish, but really anything that focuses on the ingredients, technique and simple preparations.
not a book, but Serious Eats has some helpful guides. Youtube also has some gems, especially with seafood
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My first recommendation would be this.
You can get older/used versions on Amazon for a cheaper price. Mine cost 60k since that was culinary school tuition.
Here are some fish examples.
Next one would be this guy.
Goes into culinary science in kind of an irreverent way. More fish examples.
Finally Cook’s Illustrated has a line of books that are ingredient specific. I couldnt find the fish one, but this should give you an idea.
Hope that helps.
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Kenji!!!
A lot of his stuff is on Serious Eats
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Awesome, thank you.
The CIA book looks almost perfect.
You know I actually think my wife has the Food Lab book, or at least we’ve gotten it from the library. (After checking 4 different bookshelves, I found the book. I guess I already have it.)
I have looked at that Cook’s Illustrated’s vegetable book and [own] America’s Test Kitchen’s vegetable book, they’re both good in their own ways.
Thanks again.
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It’s probably the only cookbook anyone would ever need. It has some interesting features, like a subject index and a separate recipe index. All the recipies are scaled for 10 portions, so weekly meal prep is easy.
It’s also so big you could use it as a weapon.
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I was flipping through it and found an old exam. @anna_5588 would like it, but any other food nerds would too.
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Sorry for the exam. I’ll shut up and actually start posting food porn again.
how long did you have for this???
I confess that I am both surprised at how much of this I know given how little formal training I have (none) and disappointed at how little I know
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Another of my daughter’s creations.
Cucumber, topped with Clif bar, each with a side of cucumber.
She did all the shopping and prep.
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Damn! Sometimes I watch the chef shows and go “Yeah, I could do that…” then I see this.
at myself.
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I wouldn’t know a welding torch from my asshole, so I’m not special. You would run circles around me.
I like your pizza composition by the way.
And good job pre-cooking the mushrooms. Par-cook everything. Best tip in the food world.
Random food trick, mushrooms are structured with keratin, instead of cellulose, so it’s almost impossible to over cook them. Doing a wet sautee, where you sautee them with water and a fat, like olive oil or butter, will collapse the cells and once the water evaporates they start searing, so you use less fat and get a better sear since the moisture is gone.
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Thanks!
I did those in butter & evo, dash of salt, then a generous dash of onion powder, then a nice squirt of lemon juice to get all the flavor. 
I was kinda pissed that we were all out of basil though. 
Don’t wipe your welding torch!
Another field where controlling the heat is important:
Some test welds I was doing the other day when we were bro-sciencing. Getting settings & whatnot dialed in on a new machine set-up.
We should design a grill together.
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I keep wanting to do stuff like that. One guy I know did a smoker of his own design that he really likes. 304 type stainless, ¼ in. thick fire box you could power a locomotive with! 
I’d totally be down for running any thoughts or ideas around a bit.
Edit:
I just added an email to my profile if you want to contact me.